Search the Community
Showing results for tags 'wheat stripping'.
Found 1 result
-
We use 100% soft red winter wheat fermentations for our gins. Hammer milled and mashed with enzymes from Novozymes. Fermented and stripped on the grain in a Carl pot still. During each of our stripping runs, especially in later stages, we get little gobs of white oily/waxy/fluffy stuff coming out of the parrot's beak with the low wines. They have a mildly unpleasant smell. They dissolve when they make it into the low wines tank and don't reappear in any of our subsequent distillations. Any idea what this is? We have not been removing it and our high wines turn out fine, as does the gin. We could try filtering it out, but I'm suspecting it might ultimately contribute to our mouthfeel. Curious.
